mushroom stuffed mushrooms
heres the mushroom recipe....its really amazing.
Mushroom-Stuffed Mushrooms with Wild Rice and Goat Cheese
Vegetarian Times Issue: January 1, 2008 p.76 — Member Rating: -
One of these generously filled portobellos makes a satisfying main dish. The mushrooms can be assembled up to two days ahead, wrapped individually in plastic wrap, and refrigerated.
Ingredient List
Serves 4
* 2 Tbs. olive oil, divided
* 1 small onion, finely chopped (1 cup)
* 6 oz. button or white mushrooms, chopped (1 1/2 cups)
* 1 clove garlic, minced (1 tsp.)
* 1/4 tsp. salt
* 1 cup cooked wild rice
* 2 oz. herbed goat cheese, crumbled (1/2 cup)
* 4 large portobello mushrooms, stems and gills removed
* 12 cherry tomatoes, halved
* 2 Tbs. lemon juice
* 4 tsp. fine breadcrumbs, divided
* Chopped fresh parsley, for garnish
Directions
1. Preheat oven to 425°F. Coat baking sheet with cooking spray.
2. Heat large, deep skillet over medium heat. Add 1 Tbs. oil, and swirl to coat pan. Add onion and cook 5 minutes, or until onion becomes translucent, stirring often. Stir in button mushrooms, garlic, and salt, and cook 8 to 10 minutes, or until mushrooms are soft and most of liquid is evaporated, stirring frequently. Stir in rice, and cook 1 to 2 minutes longer, or until heated through. Remove from heat, and stir in goat cheese.
3. Fill each portobello with about 1/3 cup filling mixture. Toss tomatoes with lemon juice in bowl, and lay tomato halves cut-side up over tops of filled portobellos.
4. Place stuffed portobellos on baking sheet greased with remaining 1 Tbs. oil, and sprinkle each with 1 tsp. breadcrumbs. Bake 30 to 35 minutes, or until mushrooms are cooked through and breadcrumbs are golden. Sprinkle with parsley.
Nutritional Information
Per SERVING: Calories: 227, Protein: 9g, Total fat: 10.5g, Carbs: 25g, Cholesterol: 7mg, Sodium: 229mg, Fiber: 4g, Sugars: 7g
Mushroom-Stuffed Mushrooms with Wild Rice and Goat Cheese
Vegetarian Times Issue: January 1, 2008 p.76 — Member Rating: -
One of these generously filled portobellos makes a satisfying main dish. The mushrooms can be assembled up to two days ahead, wrapped individually in plastic wrap, and refrigerated.
Ingredient List
Serves 4
* 2 Tbs. olive oil, divided
* 1 small onion, finely chopped (1 cup)
* 6 oz. button or white mushrooms, chopped (1 1/2 cups)
* 1 clove garlic, minced (1 tsp.)
* 1/4 tsp. salt
* 1 cup cooked wild rice
* 2 oz. herbed goat cheese, crumbled (1/2 cup)
* 4 large portobello mushrooms, stems and gills removed
* 12 cherry tomatoes, halved
* 2 Tbs. lemon juice
* 4 tsp. fine breadcrumbs, divided
* Chopped fresh parsley, for garnish
Directions
1. Preheat oven to 425°F. Coat baking sheet with cooking spray.
2. Heat large, deep skillet over medium heat. Add 1 Tbs. oil, and swirl to coat pan. Add onion and cook 5 minutes, or until onion becomes translucent, stirring often. Stir in button mushrooms, garlic, and salt, and cook 8 to 10 minutes, or until mushrooms are soft and most of liquid is evaporated, stirring frequently. Stir in rice, and cook 1 to 2 minutes longer, or until heated through. Remove from heat, and stir in goat cheese.
3. Fill each portobello with about 1/3 cup filling mixture. Toss tomatoes with lemon juice in bowl, and lay tomato halves cut-side up over tops of filled portobellos.
4. Place stuffed portobellos on baking sheet greased with remaining 1 Tbs. oil, and sprinkle each with 1 tsp. breadcrumbs. Bake 30 to 35 minutes, or until mushrooms are cooked through and breadcrumbs are golden. Sprinkle with parsley.
Nutritional Information
Per SERVING: Calories: 227, Protein: 9g, Total fat: 10.5g, Carbs: 25g, Cholesterol: 7mg, Sodium: 229mg, Fiber: 4g, Sugars: 7g
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